ESSENTIAL DUTIES AND RESPONSIBILITIES

Research & Product Development

• Design and execute applied research projects focused on product quality, shelf-life extension, yield improvement, and process optimization.
• Evaluate raw materials, ingredients, packaging, and processing technologies to enhance product performance and cost efficiency.
• Develop and maintain project protocols, process documentation, and technical reports.
• Monitor industry trends, emerging technologies, consumer preferences, and competitive products to identify opportunities.

Team Management

• Manage and mentor the R&D supervisor and team; oversee scheduling, assignments, training, and professional development.
• Ensure the R&D Department operates in compliance with USDA-FSIS regulations, HACCP protocols, and company quality standards.
• Oversee analytical testing programs including chemical, microbiological, and physical analysis of raw materials and finished products.

Cross-Functional Collaboration

• Collaborate with Operations to scale up products and processes from R&D to full production, troubleshoot processing issues, and implement continuous improvement initiatives.
• Collaborate with and support Innovation Team efforts.

Other duties may be assigned to this position.

QUALIFICATION REQUIREMENTS

• Bachelor’s degree in Food Science, Meat Science, Animal Science, or a closely related discipline.
• Strong working knowledge of pork processing operations, including slaughter, fabrication, further processing, and packaging.
• Thorough understanding of USDA-FSIS regulations, HACCP principles, and food safety management systems.
• Proficiency in statistical analysis, experimental design, and data-driven decision making.
• Strong project management skills with the ability to manage multiple priorities and deliver results on time.
• Excellent written and verbal communication skills; ability to present technical information to diverse audiences.
• Master’s degree in Food Science, Meat Science, or related field. Preferred
• Experience in a high-volume, USDA-inspected pork or multi-species processing environment. Preferred